MONTREAL – Wienstein and Gavino‘s chef Giuseppe Sacchetti shared how to create an eggplant and mushroom crostone, a take on the traditional Italian caponata, on the Morning News.
If you’d like to try it at home, here’s the recipe.
Ingredients
1 eggplant
1/2 c. olive oil
1 c. diced celery
1 lg. onion, sliced
5 shitake mushrooms, stemmed and cut into quarters
1/4 c. red wine vinegar
1 tbsp. garlic, minced
2 tbsp. of diced fennel
1/2 tsp. salt
2 dashes black pepper
1 c. tomato sauce
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Directions
Wash eggplant, cut into 1/2 inch cubes.
In hot oil in a large skillet, saute eggplant until tender and golden brown.
Remove eggplant and set aside.
In hot oil, saute onions and celery, mushrooms, fennel and sundried tomatoes until tender, 5 minutes.
Return eggplant to skillet.
Stir in tomato sauce, bring to boil.
Reduce heat and simmer covered for 15 minutes.
Add vinegar,salt, pepper and olives.
Simmer covered 15 minutes, stirring occasionally.
Refrigerate covered eggplant mixture overnight.
Serve on well-grilled country style bread, top with toasted pine nuts and olive oil.
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